ChefThymeSavor

I just love Fall!  The  crisp weather, beautiful scenery and a bounty of fall root vegetables and squash with eye pleasing colors and delicious flavors all bringing about a sense of comfort.  I love this recipe for Pumpkin soup to bring the family together
  Ingredients:
  
  8 oz Fresh Pumpkin
  1 Butternut squash, medium dice
  1/2 t smoked paprika, ground cumin & coriander
  1/4 C Roasted Red peppers pureed 
  Juice and zest of 1 lemon
  2 T Olive Oil
  2 Garlic Cloves halved without peeling
  1/2 Spanish Onion, Minced
  5 1/2 C chicken stock
  2 tbsp Sherry vinegar
  1 Granny Smith Apple 
  1 Honeycrisp Apple
  1/2 C Chopped Flat Leaf Parsley
  1/2 C Creme Fraiche 
  Fresh Ground peppercorns
 Toasted pepitas 
 Directions:

1. Preheat oven to 325 degees. Combine butternut, pumpkin, spices, lemon zest and 1 T oil in a large bowl, season to taste and toss to coat pumpkin evenly. Spread on 2 large baking sheets, add garlic and roast, might need rotated halway through cooking, watch closely. Cook till Butternut and pumkin are tender and slightly browned on the edges (approximately 40-50 minutes).  Cool and Remove garlic peels, using inside
2. Heat 1 T oil in a large saucepan over medium-high heat, add the onion and reserved garlic sautee till tender (watch closely) , add stock and Butternut mixture, bring to a boil. Reduce heat to medium, simmer covered for 10 minutes. Purée with a hand-held blender until smooth. Remove from heat, stir in half the lemon juice and 1½ T vinegar, adjust seasoning to taste and keep warm
3. Slice apples on a mandolin and toss in a bowl with remaining lemon juice. Add parsley, 1/2 pepitos, remaining vinegar and oil, Toss and season to taste
4. Divide soup among warmed bowls, Sprinkle with fresh ground peppercorns, top 1 T creme fraiche, a little apple salad and roasted pepitos. Enjoy!